How to make authentic Taiwanese soup dumplings

Name: How to make authentic Taiwanese soup dumplings
Prep time: 90 min
Cook time: 7 min
Total time: 157 min
Ingredients: 8 oz ground pork; 1 tsp salt; 1 tsp sugar; ½ tsp white pepper; 2 tsp soy sauce; 2 tsp sesame oil; ¼ cup scallion- and ginger-flavored water; 1⅓ cup chicken stock jelly; 1 cup all-purpose flour; ½ tsp salt; ½ cup cool water; 18 g dumpling filling per wrapper; ¼ cup fresh ginger, shredded; 4 tbsp Taiwanese black vinegar; 1 tbsp soy sauce; 1 tbsp fresh garlic puree; 1 tbsp fresh ginger puree; 2 tbsp ketchup; 1 tbsp black vinegar; 1 tbsp sugar; 1 tsp light soy sauce; unit sesame oil, a few drops

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About this recipe

Making Taiwanese soup dumplings isn’t as difficult as you might think, according to Chef Lori Fernandez.

Fernandez recently returned from Taiwan where she took cooking classes at CookInn Taiwan and learned the process of making soup dumplings from scratch. It begins by adding gelatin to stock, mixing the gelatin cubes into a pork filling and adding that filling into dumpling skins. To make the dumpling skin, simply mix together flour, salt and water before rolling it out into disks.

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While the folding of the dumpling may seem intimidating, Fernandez explains you pinch the dumpling wrapper 18 times until it seals itself around the filling. Steam or boil the dumplings and serve it with black vinegar, which is traditional, or a five-taste sauce, made with garlic, ginger, ketchup and other ingredients.

The result is juicy, bite-sized dumplings that are bursting with soup. Make sure to eat these with a spoon so you get every last drop!

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Ingredients

Soup Dumpling Filling

8 oz ground pork
1 tsp salt
1 tsp sugar
½ tsp white pepper
2 tsp soy sauce
2 tsp sesame oil
¼ cup scallion- and ginger-flavored water
1⅓ cup chicken stock jelly

Dumpling Skin

1 cup all-purpose flour
½ tsp salt
½ cup cool water

Directions

Soup Dumpling Filling

Soften gelatin in cold water, then dissolve it into hot chicken stock. Refrigerate until fully set into a jelly.
TIP: Make sure the gelatin is completely dissolved to avoid grainy texture.
Put chopped scallion and ginger into cheesecloth and knead in water to release flavor.
In a large bowl, mix all the pork filling ingredients until evenly combined.
Freeze the filling for 30 minutes, then refrigerate until ready to use.
TIP: Chilling makes the filling easier to portion and pleat.

Dumpling Skin

Mix flour and salt, then add water while stirring with chopsticks. Knead until a smooth dough forms.
Cover and let the dough rest for at least 30 minutes.
TIP: Resting relaxes the gluten and makes rolling easier.
Divide the dough into portions weighing 8 grams each and roll each into a 9 cm round.

Assembly, Cooking and Sauces

Fill each wrapper with 18 grams of filling and pleat all the way around, traditionally making 18 pleats.
TIP: Consistent pleats help seal in the soup.
Place dumplings in a bamboo steamer and steam over boiling water for 7 minutes.
TIP: Can be frozen raw and thaw 2 hours before steaming.
Serve immediately with black vinegar or the five-taste sauce made by combining the listed sauce ingredients.